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This Cashew Chicken Stir Fry is a fast weeknight meal that doesn’t skimp on flavor. Packed with juicy chicken, fresh veggies, and roasted cashews, it’s an easy way to satisfy your entire family in no time.
Quick & Easy Cashew Chicken Stir Fry
You guys know that one-pot meals are totally my thing, and this Cashew Chicken Stir Fry fits right in. You just can’t go wrong throwing a bunch of chicken and fresh veggies into one skillet and tossing it all together with a savory sauce! Not only is this recipe perfect for weekly meal prep (these leftovers taste amazing the next day), but cleanup is a breeze, making it an ideal weeknight meal.
What I love most about this recipe is how easy it is to prepare. With just a few simple ingredients, you can whip up a restaurant-quality dish in no time. Plus, it’s a great way to use up any veggies you have on hand, making it as versatile as it is tasty.
- Chicken Breasts: I cut them into bite-sized pieces so they cook evenly and quick. You can substitute with chicken thighs if you prefer.
- Egg White: Helps to velvet the chicken, making it tender and juicy.
- Cornstarch: Coats the chicken, creating a smooth and slightly crisp texture.
- Soy Sauce: Adds a rich, salty flavor. Opt for a low sodium soy sauce to keep it healthier.
- Vegetable Oil: Any neutral oil like canola or grapeseed works too.
- Red Bell Peppers: For a sweet crunch and vibrant color. Feel free to use different colors for variety.
- Broccoli Florets: You can swap with snap peas or green beans.
- Garlic: Fresh is best, use as much or as little as you like.
- Hoisin Sauce: Adds a sweet and tangy depth to the sauce. If you don’t have hoisin sauce, you can use a mix of soy sauce, a bit of honey or brown sugar, and a dash of sriracha or chili paste.
- Sesame Oil: Gives a distinct nutty flavor.
- Roasted Cashews: You can use peanuts if you prefer.
- Salt and Pepper: Season the dish to taste.
- Green Onions and Sesame Seeds: For garnish.
Start by whisking together the egg white, cornstarch, soy sauce, and vegetable oil in a bowl. Add the chicken pieces and stir to coat them well. Let the chicken marinate for 10 minutes while you prepare the other ingredients.
Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken. Season lightly with salt and pepper, and stir-fry for about 5-7 minutes until the chicken is fully cooked and slightly golden. You will probably need to do this in batches, I did mine in 2 batches.
Next, toss in the bell peppers and broccoli. Continue to stir-fry for another 3-4 minutes until the vegetables are just tender but still crisp. Add the minced garlic and cook for about 1 minute until fragrant.
Pour in the soy sauce, hoisin sauce, and sesame oil. Stir everything together, making sure the chicken and vegetables are well-coated with the sauce. Cook for an additional 2 minutes to let the flavors meld together.
Finally, stir in the roasted cashews and give the dish a final toss. Garnish with green onions and sesame seeds.
Perfect For Meal Prep
This Cashew Chicken Stir Fry is perfect for meal prep! Make a big batch on Sunday and divide it into individual containers along with some cooked jasmine rice. Store in the fridge for up to 3 days or freeze for up to 2 months. When you’re ready to eat, just reheat in a skillet or microwave, and you’ve got a quick, healthy lunch or dinner ready to go. It tastes even better the next day as the flavors have more time to meld together!
Frequently Asked Questions
Can I use a different protein instead of chicken?
Absolutely! You can easily substitute the chicken with shrimp, beef, tofu, or even pork. Just adjust the cooking time accordingly to ensure the protein is cooked through.
How do I make this dish gluten-free?
To make this Cashew Chicken Stir Fry gluten-free, use tamari or a gluten-free soy sauce alternative. Ensure all other sauces and ingredients are also labeled gluten-free.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and vegetables ahead of time. Store them separately in the fridge and stir-fry just before serving. This dish is perfect for meal prep.
Expert Tips
- Velvet the Chicken: Marinate the chicken in egg white, cornstarch, and soy sauce. This will make the chicken tender and juicy.
- Prep Ingredients First: Have all your ingredients prepped and ready to go before you start cooking. Once you start cooking it all goes really fast.
- High Heat Cooking: Stir-fry on medium-high heat to quickly cook the ingredients and maintain their crispiness.
- Fresh Garlic: Use fresh garlic for the best results; mince it just before adding to the pan.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to avoid steaming the chicken and keep it nice and crispy.
Storage
This dish is best served fresh, but if you have any leftovers, store them in an airtight container in the fridge for up to 3 days. If you want to freeze it, place the stir fry in a freezer-safe container and freeze for up to 2 months. Reheat in a skillet over medium heat, adding a splash of water or soy sauce to keep it moist.
More Delicious Stir Fries
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Cashew Chicken Stir Fry
Cashew Chicken Stir Fry is a quick and delicious meal featuring tender chicken, crisp bell peppers, and crunchy cashews, all tossed in a savory sauce. This dish is perfect for busy weeknights and will satisfy your whole family.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Prepare the Chicken:
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In a bowl, whisk together egg white, cornstarch, soy sauce, and vegetable oil. Add chicken pieces, stirring to coat. Allow to marinate for 10 minutes.
Prepare the Stir Fry
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Heat the vegetable oil in a large skillet or wok over medium-high heat.
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Add the marinated chicken and season lightly with salt and pepper. Stir-fry until the chicken is fully cooked, about 5-7 minutes.
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Add the bell peppers and broccoli. Continue to stir-fry until vegetables are just tender, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
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Mix in the soy sauce, hoisin sauce, and sesame oil, combining everything thoroughly for an additional 2 minutes. Stir in the roasted cashews.
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Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
- Velvet the chicken to keep it tender and juicy.
- Substitute broccoli with snap peas or green beans if desired.
- Roast your own cashews for extra flavor, or use store-bought roasted cashews.
- Adjust the soy sauce and hoisin sauce to taste if you prefer a less salty or sweeter stir fry.
Nutrition Information
Serving: 1servingCalories: 324kcal (16%)Carbohydrates: 17g (6%)Protein: 19g (38%)Fat: 21g (32%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 36mg (12%)Sodium: 935mg (41%)Potassium: 565mg (16%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 1951IU (39%)Vitamin C: 87mg (105%)Calcium: 32mg (3%)Iron: 2mg (11%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
